(Fills about 3 x 500-gram jars)

500 g sugar
500 ml white wine vinegar
4 tbsps sherry vinegar
1 large mild onion (peeled and chopped)
6 tart green apples, such as Granny Smiths (peeled, cored and chopped)
Seeds of 10 green cardamom pods
1 to 2 tbsps fresh ginger (grated)
2 or 3 chillies, seeded and finely sliced – optional
1/2 tsp each of ground cloves and cinnamon

Put the sugar and vinegar in a non-reactive saucepan and bring to the boil, add the rest of the ingredients, bring back to the boil, reduce the heat and simmer until the chutney thickens.

Remove the pan from the heat. Pot the chutney in hot, sterilised jars, seal and label.